BBQ Boston Butt (Pork Shoulder) with Peppers and Onions

First of all, read up on Boston Butt. It’s essentially a specially-named cut from the upper part of the front shoulder, and it’s the perfect cut for slow cooking. Best bet is to talk to the butcher. Don’t be embarrassed to ask for the best Boston butt he’s got. Virtually no prep here, flavorful as hell.

1. Slice the onions and peppers. Put half of them at the bottom of the crock pot, then put the pork on top of them, then put the other half of the peppers and onions on top/around the pork.

2. Throw a full bottle of barbecue sauce all over the pork. I used Sweet Baby Rays Honey Chipotle, but you can use whatever flavor you like best! I added other flavors too such as a little bourbon (or beer is good), fresh ground black pepper, mustard seed, worchestire sauce, and hot sauce. Cover and cook on low in the crock pot for 6-8 hours or until very tender.

3. Drain all the juice from the crock pot (I used a colander to do this) and remove the peppers and onions to whatever extent possible. Shred the pork in the crock pot by pressing a fork against it. I like mine pretty chunky but you can completely shred it if you want.

4. Douse the shredded pork with another half bottle of barbecue sauce and continue to cook on low in the crock pot for at least another hour.

5. Serve on potato rolls with the peppers and onions (and chesse too!) on top, with your favorite hot sauce. Eat as much as possible!